Quenelles of Pheasant—Fried

With some raw pheasant meat taken from the breasts prepare a quenelle forcemeat (No. 91), and when passed through a sieve put it in a tin vessel and cook until smooth; mix in with it two spoonfuls of chopped truffles; use this to fill a dozen quenelle molds (Fig. 75); have the tops quite high and smooth. Range these molds on a raised-edge baking tin containing a little hot water; boil the liquid up twice, then cover the molds with buttered paper and poach uncovered in a slack oven; when firm to the touch remove. Cool them off partly before unmolding, then dip in eggs, then in bread-crumbs, fry and serve on a folded napkin with fried parsley on top.